This is a series of smoothies I whip up almost every morning for our breakfast. It happens to be vegan. I don’t prefer adding yogurt or dairy milk to my smoothies as it tends to mask the flavors. As well, I don’t like too many ingredients with clashing flavors. Less is more! I keep it simple by using vegetables or fruits of same color tone. I will update this series as I gather more smoothie recipes. The pics are shot on my mobile just before I consume. Practically it’s not possible to set up a shoot when you’re ready for breakfast. Kindly excuse the quality of the pictures
Continue reading “Eat your colors – Breakfast Smoothies”
Chocolate Ganache is amazingly versatile in baking. It’s indulgent taste and rich velvety texture has lots of uses. Ganache can be transformed as a glaze, poured over any cake as a frosting/ icing , truffles, piped into canapes, sauce for ice cream, filling for patisserie, topping for cookies, chocolate fondue, chocolate coating, chocolate mousse, chocolate drinks and more. Usually, Ganache is made with equal proportions of cream and chocolate. But, I use little butter and/or liqueur that gives ganache a desirable shiny texture and wonderful flavor. The taste of the final product depends on the chocolate used. Hence, it is essential to use a good quality chocolate to make gorgeous ganache.
Continue reading “Heavenly Chocolate Ganaches and it’s many uses – updated version”
This fruity Glögg is a non-alcoholic alternative for Mulled Wine. Enjoy this spiced winter drink instead of your regular evening Tea. I was wondering what to do with all those pomegranates in the pantry. I was surfing for recipes using pomegranate as the main ingredient. I stumbled upon scandiefoodie that gave me a new drink for the evening.
Glögg is a traditional scandinavian hot punch of brandy, red wine and sherry flavored with sugar, spices, fruit pieces and almonds.